Mechanisms of inhibition of prevailing spoilage bacteria Weissella viridescens in sauced duck product by e-beam irradiation synergistic modified atmosphere packaging

This study investigated the inhibitory mechanism of prevailing spoilage bacteria Weissella viridescens in sauced duck products by e-beam irradiation synergistic modified atmosphere packaging (MAP). After four days of storage, the sauced duck necks were inoculated with W. viridescens and reached a colony count of 5.52 log (CFU/ g). The yield factor was significantly higher than in the control group (P < 0.05), indicating its strong spoilage potential. The e-beam radiation synergytic with the MAP treatment may kill W. viridescens by rupturing the cell membrane, increasing intracellular leakage of UV-absorbing substances, inhibiting Na+/K+-ATPase and Ca2+/ Mg2+-ATPase activities on the cell membrane, reducing the membrane potential, and increasing extracellular Ca2+, Na+, K+, and Mg2+ inorganic salt ion concentrations, thereby extending the shelf life of sauced duck necks. The transcriptome analysis revealed a significant enrichment of differentially expressed genes in the key pathways, including ABC transporter, quorum sensing, and purine metabolism, suggesting that W. viridescens activity is mainly affected by cell membrane transporter function and nucleotide metabolism regulation, effectively inhibiting its growth. This study provides a theoretical basis for applying synergistic sterilization by e-beam irradiation and MAP in foodstuffs.